Quick Pasta and Turkey Sauce

2-3 cloves garlic

1 pound ground turkey

2 teaspoons dried basil

1 teaspoon dried oregano

Ground pepper to taste

24 ounces pasta sauce (such as Francesco Rinaldi Original)

¾-1 cup red wine, such as Cabernet Sauvignon

4 bay leaves

9 ounces favorite pasta (see note)

Sliced black olives to taste (optional)

Freshly grated parmesan cheese

Start large pot of water to boil. Peel garlic and set aside.

Coat stainless steel pan with olive oil spray, heat over medium-high burner. Brown ground turkey; drain fat. Return to stove over low heat.

Crush garlic and stir into turkey. Add basil, oregano and pepper. Add sauce; pour wine into empty jar, shake to remove leftover sauce and add to pan. Add bay leaves; stir and cover. Cook over low heat, stirring occasionally while pasta cooks.

If serving with steamed broccoli, start broccoli at same time as pasta. Add sliced olives last few minutes of cooking sauce. Discard bay leaves before serving over pasta with parmesan cheese and more freshly ground pepper.

Serves four to five.

Cook's notes: I prefer Barilla Plus, a multi-grain pasta.

Try this with grilled or roasted vegetables. Spray a large pan with olive oil. Slice eggplant and onion into ¼-inch rounds. Slice zucchini and red pepper in strips. Lightly sprinkle with garlic salt and pepper. Spray vegetables with olive oil and roast in 425-degree oven 10 minutes while pasta is cooking. Turn once after 7 minutes.

Nutrition values per serving: 409 calories, 8 g fat (2 g saturated), 47 g carbohydrates, 6 g fiber, 30 g protein, 55 mg cholesterol, 557 mg sodium.